This traditional Italian dish of Peppers with Anchovies with a combination of herbs is a great starter (or Antipasti). The translation of Bagna Cuada is “hot bath” and sums up the variety of cooking methods used for this dish. It also refers to an Italian sauce or dressing, as well as a dip served with vegetables.
To serve 4
6 Large Peppers
18 Cherry Tomatoes
1/2 Cup Olive Oil
4 or 5 Cloves of Finely Chopped Garlic
6 Anchovy Fillets, washed, drained and finely chopped
6 tbsp Unsalted Butter
1. Heat the oven to 200 C, and cut the Peppers lengthways, removing all the seeds.
2. Place them with the inside facing down on a baking tray lined with aluminium foil, and bake for twenty minutes as high in the oven as possible.
3. Remove from the oven, and cover with a second piece of foil, allowing them to cool.
4. Once cooled, peel the skin, and cut each piece in two lenghways.
5. Grease a baking tray with a little Olive Oil, add the Cherry Tomatoes, and bake for another five minutes until soft and wrinkly, before keeping to one side.
6. Place the rest of the Olive Oil in a heavy-based pan with the Garlic, and fry on a very low heat until the Garlic has softened, but not changed colour.
7. Add the Anchovies and stir until soft, before adding the Butter spoonful by spoonful, and heat for around ten minutes, stirring all the time until the Anchovies have dissolved.
Add the salt to taste, and serve the sauce drizzled over the top on top of the Peppers and Tomatoes.
Photo Courtesy of: TheRichardLife